Organic Tomato Crisps
Snacking on the go as I flit between multiple appointments before my beloved and I head to France next week. Whenever I’m out for a full day, I pack multiple provisions: green juices, seed crackers and real food treats like THIS: my delicious dried tomatoes first soaked in Hilbilby Fire Tonic before being dehydrated to a fine crisp
I stored them in a reusable tub used to house dehydrated tomatoes purchased during my visit to Byron Bay last month – they actually inspired me to start making my own again. BTW, I’m a HUGE fan of recycling plastics because: necessary evil when you’re out and about!
Whether you have a dehydrator or not, you can totally make these babies yourself – all you need is an oven on its lowest setting, door ajar. Sure, it takes a lot longer, but unless you’re a foodie fanatic like me (and creating innovative food is part of your livelihood and passion) dehydrators aren’t really classified as a necessary kitchen item.
However, if you DO have a dehydrator, follow the simple steps below…
- Firm tomatoes (I like to use Roma tomatoes but any tomato will work)
- Dried basil, oregano and garlic
- Organic Apple Cider Vinegar like this or this
- Wash tomatoes & cut off tops. Slice into ¼ inch pieces.
- Place into a shallow bowl filled with Apple cider vinegar and soak for up to 3 hours – or overnight for full flavour.
- Place slices onto dehydrator trays and sprinkle with dried herbs.
- Dehydrate at 58-60C (135-140F) for at least 8-10 hours, or longer if you want them to be super duper crisp!
- Remove from trays and store in an air-tight container. These are great to snack on and/or thrown into salads and stir fries